Summary

Ingredients

• 600 g onion (s)
• 750 g mushrooms, fresh or in lass / can
• 6 pork schnitzel, approx. 175 g each
• 3 tablespoon oil
• some salt and pepper
• 1 teaspoon marjoram, dried
• 400 g whipped cream
• 1 teaspoon broth, clear or vegetable broth
• possibly marjoram for garnish
• Oil for the mold

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Instructions

1. Peel the onions and cut them into rings. If the mushrooms are fresh or whole, clean them and cut them into slices. Heat the oil in portions in a large pan. Fry the schnitzel vigorously on both sides. Season with salt and pepper and place in a large, oiled baking dish.
2. Fry the onions in the frying fat in portions while turning until golden brown. Add the mushrooms and then season with salt, pepper and marjoram. Stir in the cream, 1/4 l water with the stock, bring to the boil. Pour the mushroom sauce over the schnitzel.
3. Cover the baking dish with aluminum foil and stew the schnitzel in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for approx. 30 minutes +/-.
4. Rice, spaetzle or baguette and a cold beer go well with this.
5. Tip:
6. The sauce is slightly runny. If you like it really creamy, you can add a little crème fraîche to the sauce.